Recipe for Quality Homemade Deer Bologna

Introduction: Recipe for Quality Homemade Deer Bologna

For any avid hunter who has frozen deer meat and not sure what to do with it: this recipe is easy to follow and provides full lists of ingredients. This recipe can be done with or without a meat grinder! Be sure that you allow yourself two consecutive 24 hour time frames in order to complete this recipe safely and properly.

Step 1: Step 1: Gathering Ingredients

Before you start making the mixture, you'll need to gather your ingredients:

10 pounds of deer burger

7 tablespoons of tender quick

3/4 cup of white sugar

5 teaspoons of fine ground pepper

2 teaspoons of fine ground mustard

1 teaspoon of mace

2 tablespoons of liquid smoke

2 teaspoons of garlic powder (NOT garlic salt)

5 teaspoons of red crushed peppers

1/4 teaspoon of cayenne pepper

1/2 teaspoon of chili powder

4 teaspoons of Montreal steak seasoning

2 teaspoons of Accent

Venison casings (available at a farm supply or outdoor store)

Meat grinder (only if you have access to one; not necessary)

Step 2: Step 2: Mixing Ingredients

First, leave your liquid smoke ingredient to the side and do not mix this into the beginning mixture.

You may begin by mixing the rest of the ingredients together in a large measuring cup.

Lay out your deer burger on a surface of your choice and begin evenly sprinkling your spice mixture over the burger.

After sprinkling the entire spice mixture, you may now add the liquid smoke.

Begin kneading your burger until the mixture is throughout the meat.

Step 3: Step 3: Preparing to Pack Venison Casings (without Grinder)

Once you have kneaded your added mixture into the burger, place the meat into a closable container or cover a regular container with saran wrap.

The burger now needs to be refrigerated for 24 hours.

After the 24 hours, begin the next process by soaking your venison casings in hot water before the meat is stuffed.

You may begin stuffing the casings tightly and tie the open end. Be sure to leave enough string on the factory tied end to do so.

Step 4: Step 4: Preparing to Pack Venison Casings (with Grinder)

Place the meat into the grinder and grind the meat twice.

After grinding, the meat is ready to be stuffed into the venison casings.

You may use the grinder as helpful tool in the stuffing process:

Put the bags over the end of the exiting meat and begin stuffing the bags

Make sure about 3 inches are left at the end of the bag in order to tie it.

Tie the end of the bag once you are finished

Step 5: Step 5: Cooking the Meat

Prepare a pot of boiling water of 170 degrees.

Place the bologna in the boiling water for 1 hour

When you are getting close to the hour, you should notice that the bologna sticks will begin to float

After the hour, remove the bologna sticks from the pot and hang them for 1 more hour to allow them to drain.

Refrigerate the drained meat for 24 hours

Step 6: Step 6: Ready to Eat!

After your final 24 hour period, you are ready to eat your freshly prepared deer bologna! You may also freeze the meat for longer keeping. Enjoy!